Functional food science and defence against reactive oxidative species

被引：565
作者：
Diplock, AT
Charleux, JL
Crozier-Willi, G
Kok, FJ
Rice-Evans, C
Roberfroid, M
Stahl, W
Viña-Ribes, J
机构：
[1] Guys Hosp, UMDS, Int Antioxidant Res Ctr, London SE1 9RT, England
[2] F Hoffmann La Roche & Co Ltd, Business Unit Carotenoids, CH-04002 Basel, Switzerland
[3] Nestec Ltd, Nestle Res Ctr, CH-1000 Lausanne 26, Switzerland
[4] Wageningen Univ Agr, Div Human Nutr & Epidemiol, NL-6700 EV Wageningen, Netherlands
[5] Catholic Univ Louvain, Ecole Pharm, B-1200 Brussels, Belgium
[6] Univ Dusseldorf, Med Einrichtungen, Inst Physiol Chem 1, D-40001 Dusseldorf, Germany
[7] Univ Valencia, Fac Med, Dept Fisiol, E-46010 Valencia, Spain
来源：
BRITISH JOURNAL OF NUTRITION | 1998年 / 80卷
关键词：
prooxidants; antioxidants; oxidative damage; diet and health;
D O I：
10.1079/BJN19980106
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
This paper assesses critically the science base that underpins the argument that oxidative damage is a significant causative factor in the development of human diseases and that antioxidants are capable of preventing or ameliorating these disease processes. The assessment has been carried out under a number of headings, and some recommendations for future research are made based on the present day knowledge base.
引用
收藏
页码：S77 / S112
页数：36
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